In
the garden angelica is a biennial, growing as high as eight feet,
and hardy to Zone 3. In the first year the plant has no stem,
but produces a cluster of divided leaves growing from a robust
root. The herb is also known as wild parsnip because of this root
and wild celery because of its bright green, celery-like foliage.
The herb is best grown from seed and will thrive in rich, moist,
well-drained, slightly acidic soil
It
grows well in full sun or dappled shade. The seed needs some light
for germination, so it should be tamped into the soil rather than
buried. Germination is from 21-28 days. Sow fresh seeds outdoors
in autumn for exposure to frost, or pre-chill in a refrigerator
for a few weeks before sowing in spring spacing 2½ -3 feet
in a soil temperature of 60-70ºF. Angelica is subject to
aphid attacks. Spray infested flower heads with a cup of water
that has had six crushed cloves of garlic soaked in it. Young
leaves can be gathered any time during the growing season, the
stems in the summer of the second year. Cut seedheads and ripen
until seeds are dry enough to store. Dig up the roots in the first
fall or second spring then clean and dry slowly. Larger roots
should be sliced into smaller pieces. Two-year-old roots are most
desirable. Stinging nettle improves the oil content by up to 80%
when planted nearby. Dried angelica is subject to insect infestations
and should be stored in sealed containers. The root must be harvested
soon after the seeds ripen, as it will quickly rot in the ground
after the plant has matured. Do not wild craft angelica, as the
wild herb is too easily confused with its deadly look-alike, water
hemlock.
Medicinally,
both Chinese and Indian Ayurvedic medicine recommend angelica
for arthritis and respiratory problems caused by colds and flu.
It is a warming and tonic herb, useful for indigestion, gas and
colic. An old remedy recommends slowly chewing the stalks until
flatulence is relieved. Combine with coltsfoot and white horehound
for bronchial problems and with chamomile for indigestion, flatulence
and loss of appetite. The leaves are used in the bath to stimulate
the skin.
Angelica
salve is helpful in cases of allergic rhinitis and sinusitis because
it is warming and it dissolves mucus. Apply it twice daily to
the area of the para-nasal sinuses, forehead, root of the nose,
nose, cheeks and angle of the jaw. It also improves circulation
to peripheral parts of the body. Under no circumstances should
angelica be taken during pregnancy.
For those subject to indigestion, the following makes a good homemade
stomach bitters. Take 20-30 drops before meals.
Stomach Bitters:
Take one handful each of the following herbs (preferably fresh):
Angelica root, Gentian root, Wormwood herb, Sweetflag root, 1
cinnamon stick, Grain alcohol, brandy or vodka.
Fill
a mason jar halfway with the finely chopped herbs. Add the cinnamon
stick and pour in enough alcohol to fill the jar. Close it tightly
and let the mixture steep for 2-3 weeks, shaking it occasionally.
Strain the bitters and then place into dropper bottles.
Angelica's
unusual flavor is a musky, bittersweet mixture of celery and anise.
The dried leaves make a fragrant addition to a potpourri. The
fresh leaves may be added to salads, soups and stews. The dried,
ground root has a stronger, earthier taste than the leaves and
the Norwegians bake bread with it. However, the most common use
of angelica in the kitchen involves the stem. In Iceland and Lapland
the stems are eaten raw with butter. The young stalks can also
be braised like celery and served with a white sauce.
Candied
or crystallized angelica
is a popular treat and cake decoration. Always use the young green
stems from a plant in its second year of growth. Cut the required
amount of stems into six-inch long pieces and soak overnight in
cold water. Drain and blanch in a pan of boiling water for about
two minutes. Drain and allow to cool. Peel off the outer skin.
If it resists, it needs more blanching.
Make a syrup by boiling one cup of sugar with an equal amount
of water until the sugar is well-dissolved (five to ten minutes).
Simmer the peeled angelica stems in the syrup for 20 minutes.
Remove the angelica from the syrup and refrigerate both separately
and covered for four days. Reheat angelica in the syrup and cook
at a minimum temperature of 238ºF for 20 minutes or until
candied. Drain the angelica and dry on racks set over waxed paper.
Store in airtight containers.
Angelica
root and seeds are also used in the commercial preparation of
certain liqueurs such as Benedictine and Chartreuse. You can make
your own excellent and economical liqueur using angelica by following
this recipe: Angelica Liqueur: 1 lb. fresh angelica stalks,
1 pint (four-fifths of a bottle) of brandy, 1½ cups of
sugar.
Cut the young angelica stalks into small pieces and add to the
brandy in a sealed bottle. Leave in a sunny spot for about two
weeks. Dissolve the sugar in a small amount of water and add to
the bottle. Leave to stand for a further four weeks, then filter
and keep the liqueur in an airtight bottle.
Angelica-Wrapped
Baked Halibut
2 medium halibut steaks
½ cup of basil pesto
Enough angelica leaves to cover both steaks
Place one halibut steak on top of the other with a "sandwich"
of pesto between them. Spread the rest of the pesto over the top
and bottom of the steaks and wrap the steaks in the angelica leaves
and secure with twine or toothpicks. Bake in a preheated oven
at 375ºF for 30 minutes. Check for doneness by unwrapping
some angelica leaves and cutting into the fish. If it is opaque
and flakes easily with a fork, it is done. Spread the pesto evenly
over the steaks before serving.
